Because one, we are coming up on zucchini season. Two, it is picnic and grilling season. And three, I am nervous and apparently that makes me want awesome Greek food.

Ok, well that last one is not so true. Yes, I am nervous, but when I am nervous I really just can’t sit still and I fidget… ALOT. Traveling makes me so nervous, I hate flying and the whole airport thing. It’s just never very fun, at least for me… and especially when your flight leaves at 1:10am.

Not sure what I was thinking when I thought the whole 1:10am thing was a good idea.

I guess I still think it is a good idea because instead of wasting a whole day traveling I am wasting a whole night. It works, but you know I am anxious. Truth is I would be anxious no matter what, that’s just the way I am.

Anyway, these sandwiches I made us today?

I think they would be kind of perfect to pack up for lunch. Maybe not to take on an airplane because they might get a little messy, but a summer picnic for sure!

Honestly, I kind of loaded these up with some seriously good stuff.

Let’s just make a list of what is in these:

First up, the greek olive pesto. I promise this is so good. Even my mom who is not an olive fan, really loved this pesto. It’s salty, cheesy and just a little sweet from the olives. It’s also a good way to change things up a little instead of using basil pesto.

Second, FRIED ZUCCHINI!! Nothing more to say here other than that we should all be making these everyday this summer.

Third, marinated feta. I know that feta on it’s own is totally awesome, but marinated in olive oil and summer herbs takes it to a whole new level. Trust me.

Fourth, the slightly crunchy chickpeas (or garbanzo beans). They add a little texture and crunch to the mix. Plus a little protein, you know, to hold us over till umm…we need some chocolate or something.

Fifth, a little sun-dried tomatoes and arugula. These are for added color and really, I just love sun-dried tomatoes.

Sixth? Pita bread!! Mmmm, that and naan, so good.

Next, put the whole thing on the grill to get it all toasted and warm. Delish.

Of course if you don’t have access to a grill or oven, this step can be skipped, but we love everything a little warm over here.

Oh and bonus points if served up with some watermelon on the side.

I feel like every summer dish is not complete without a little watermelon, you know?

Instructions

!Marinated Feta

Add the cubed feta, thyme sprigs, basil, bay leaf, black peppercorns and crushed red pepper to an 8 ounce or larger glass jar. Pour enough olive oil over top so that the oil completely covers the feta. Screw the lid on the jar and place in the fridge for at least one hour or up to two weeks. Just crumble the feta onto whatever you wish.

!Greek Olive Pesto

In a food processor, combine olives, parmesan cheese, parsley, garlic and pepperoncini and blend 1 minute. With motor running, slowly pour in olive oil until a thick, smooth paste is formed. Store in the fridge in a glass jar or bowl until ready to use.

!Fried Zucchini

When you are just about ready to put your pitas together it is time to "fry" the zucchini. In a bowl, whisk together the egg and buttermilk. In another bowl, whisk together the Panko, flour, parmesan, salt and pepper. Heat a large skillet over medium heat and add olive oil. Dip each zucchini slice in the egg mixture to coat, then dredge through the breadcrumbs, pressing gently to adhere. Place in the skillet and cook until golden. This took me about 3 to 4 minutes per side. When finished, remove the slices and let drain on a paper towel.

!To assemble the pitas

Place a medium skillet over medium heat on the stove. Add a drizzle of the oil from the marinated feta or sun-dried tomatoes. Add the chickpeas and toss well. Cook until the chickpeas are warmed through.

Pre heat the grill to medium heat.

Break open your pita pockets and rub the inside of each pocket with a little of the greek olive pesto, Place a few zucchini slices on top of the pesto and then a handful of chickpeas. Add the sun-dried tomatoes and a little sprinkle of marinated feta. Carefully place the pockets on the grill and grill for 3-4 minutes per side or until the pockets are warm. Remove from the grill and stuff each pocket with arugula and more marinated feta. Eat!!

Well watermelon and fried zucchini!

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Olives, feta and sundried tomatoes…so good. These pitas look so yummy…I would love to be eating this right now. I’ve never marinated feta..it doesn’t stay in the house long enough, but I’ve got to try that.

Oh man! I looooove Greek food and these look unbelievably incredible! I don’t think there is anything your could stuff in these to make me want them more. Whyyyy am I not eating one of these right this second?!

Oh man! I made these for dinner tonight and they were a hit with everyone, including a 15 month old and a 3 year old. I didn’t marinate the feta (to save on the calories in the oil) instead I bought Mediterranean herbed feta at the market and I seasoned the chick peas with some of the pesto for the same reason. DELICIOUS. I skipped the pita on my second helping and made a big salad over the arugula and I can’t decide which I like more.

tried it yesterday , it was AWESOME! and made your molten chocolate pumpkin streusal bread, it was perfect winter night dessert! i just recently came across your blog and i couldn’t resist trying the recipes, your style is so different , the flavors are so diffrerent in the best way. ive been all over your website, finding it difficult to chose what to make first. keep up the good work

Think you have some typos. For ingredients you list basil for the olive pesto, but in the directions you say parsley. Then for the front Ed zucchini, you don’t list buttermilk, but the instructions do. Just slightly confused, but I did marinate the feta and make the olive pesto using basil last night. I’ll just wing it for the zucchini.

A few things… In the recipe there is no call for buttermilk. For the pesto it lists parsley but in the directions it lists basil… And in the pictures, the greens don’t look like arugula. I made this and figured out some of the things but was a little confused.

I am Tieghan and this space is where I write about the food I make and the chaos that comes with it. Cooking is the way my creative side comes out. You will find a mix of healthy recipes, cozy comfort food and sometimes over the top foods + indulgent desserts. I grew up with a chocolate freak for a mom, so chocolate is obviously a must around here.